Ingredients

150 g semi-whole wheat flour
100 g whole oat flour
50 g coconut flakes
50 g golden flax seeds, finely ground
2 tablespoons cornstarch, GMO-free
a pinch of whole sea salt
1 teaspoon baking soda
1 teaspoon cream of tartar
60 ml extra virgin olive oil
110 g rice malt syrup
130 g coconut milk
150 ml oat milk, unflavoured and unsweetened
2 handfuls of sultana raisins, soaked in filtered water for 10-15 minutes then drained
a handful of hazelnuts, coarsely chopped
100 g dark chocolate (70% cacao), coarsely chopped

Makes about 12 muffins.

Directions

Preheat oven to 180° C. In a large bowl, combine the wheat flour, oat flour, coconut flakes, flax seeds, cornstarch, salt, baking soda and baking powder and stir to blend. In another bowl combine olive oil, rice malt syrup, coconut milk, oat milk and whisk well. Fold the wet ingredients into the dry ingredients. Stir gently until the ingredients are combined but don’t over mix the batter. Add the raisins, hazelnuts and chocolate and stir just to make sure they’re evenly incorporated into the batter. Fill the muffin cups or muffin tray with the batter, using a spoon. Place in the oven and bake for 25-30 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a muffin comes out clean. Remove from the oven, let cool for a couple of minutes, unmold the muffins and place them on a wire rack to let cool.

Ingredients

150 g whole rice, washed in cold water, well drained then cooked in water until very tender
160 g rice malt syrup
3 tablespoons light and fruity extra virgin olive oil
zest of 1 organic lemon, grated
3 tablespoons whole rice flour
80 g corn flour (GMO-free)
a pinch of whole sea salt
a few pinches of vanilla powder
1 tablespoon cornstarch (GMO-free)
3 handfuls of sultanas, soaked in 3 tablespoons mirin for about 15 minutes then drained and pat dried
powdered brown cane sugar or extra fine almond flour, to serve

Directions

Preheat the oven to 170° C. Place cooked rice, malt syrup and oil in the bowl of a mixer and process until very smooth. Transfer the mixture into a bowl, add all remaining ingredients and stir well until everything is incorporated. Place a sheet of parchment-paper on a baking tray and scoop up a spoonful of batter and drop it onto the parchment-paper. Repeat with remaining mixture. Once the fritters have been placed on the baking sheet bake for 20-25 minutes or until crisp and golden on both sides (you can turn the fritters over with a spatula). Remove from the oven, transfer onto a plate, absorb any excess oil with kitchen paper (this step shouldn’t be really necessary), sprinkle with some powdered sugar or almond flour and eat warm.

Ingredients

For the marinated tempeh

400 g tempeh, cut into cubes
2 tablespoons shoyu
2 tablespoons rice vinegar
1 tablespoon ginger juice (from 2-3 cm fresh ginger root, peeled, grated and squeezed)
1 garlic clove (sprout removed), cut in quarters
filtered water

To cook the tempeh

4 tablespoons extra virgin olive oil
1 tablespoon shoyu
2 tablespoons filtered water
2-3 handfuls of raisins, soaked in filtered water for 5 minutes then drained and pat dried with kitchen paper
1 teaspoon dried rosemary, flakes or powder

For the cabbage

half a red cabbage, cleaned and cored, finely sliced into strips
extra virgin olive oil, to taste
apple vinegar, to taste
a pich of whole sea salt

Makes 2-4 servings.

Directions

In a bowl, combine the tempeh cubes, shoyu, rice vinegar and garlic. Add some filtered water, just enough to cover the tempeh. Cover with a lid or kitchen foil or cling film and place in the fridge. Leave to marinate for 8-12 hours.

When the tempeh is ready to be cooked, remove the cubes from the marinade (which can be used once more to marinate some extra tempeh). Heat a frying pan or wok over a high heat and add the olive oil, shoyu and water. Stir in the tempeh cubes and sauté for a couple of minutes or until the oil, shoyu and water have been absorbed. Add the raisins and the rosemary, toss and remove from the heat. Let cool slightly (I’d say 2-3 minutes). In the meantime, place the red cabbage strips in a salad bowl, add the olive oil, the apple vinegar and the salt and toss. Add the rosemary-raisin-tempeh cubes, toss again and serve.

Ingredients

2-3 cups filtered water
2 teaspoons dried mint
a pinch of powdered cloves (or 1-2 whole cloves)
a pinch of powdered star anise (or 1 whole star anise)
200 g whole grain cous cous (I used whole spelt cous cous)
Himalayan salt, just enought o taste
2 tablespoons raw sesame oil
2-3 handfuls of raisins, soaked in filtered water for 10 minutes then drained and pat dried
3-4 chopped medjol dates, stones removed
2 handfuls of pistachios, peeled
2 handfuls of almonds, peeled
1 teaspoon cinnamon powder
a pinch of chilli powder
seeds from 1 pomegranate
fresh mint leaves, to taste

Makes 2 servings.

Directions

First, make the spicy mint tea. Bring the water to a boil, add the mint, cloves and star anise, stir, remove from the heat and let everything infuse for about 1 minute. Filter and set aside.

Place the cous cous in a salad bowl (preferably large and low) and pour some of the mint tea over it (just enough to cover the cous cous). Cover with a lid and let the cous cous ‘cook’ for 1 to 2 minutes. Check doneness and add some more tea (which should be still very hot) if necessary, pouring it little by little. When the cous cous is ready (it should be al dente) fluff with a fork, add the salt and sesame oil and toss. Add the raisins, dates, pistachios, almonds, cinnamon, chilli and pomegranate seeds and toss again. Sprinkle with some fresh mint leaves. Serve at room temperature.

Ingredients

1 cup whole barley, hulled
3 cups filtered water
a pinch of whole sea salt
a piece of kombu, 2 cm long
1 small red, round radicchio, outer leaves removed, cored, rinsed, dried and thinly sliced
8 fresh champignon mushrooms, cleaned and sliced
3-4 handfuls of white grapes, rinsed, cut into halves and seeded
3-4 handfuls raisins, soaked in natural mineral or filtered water for 10 minutes then drained and pat dried
juice of 1 lemon
8 tablespoons extra virgin olive oil
whole sea salt, just enough to taste
hazelnut oil, just enough to taste
fresh thyme, to taste

Wash the barley thoroughly and soak it for about 8 hours in filtered water. Transfer the barley into a heavy-bottomed saucepan , add fresh filtered water (or you may even keep the soaking water but make sure you add the right quantity, as indicated in the recipe. Add the salt and the kombu, cover and bring to a boil. Reduce the heat and cook  with the lid on until most of the water has been absorbed, without stirring as you don’t want to alter the cooking process. The barley should get tender in 45-55 minutes (if you are using a pressure cooker, cooking time will be 25-30 minutes). Remove the kombu (you can let it dry and use it a second time). Drain if necessary (although there should be no water left in the saucepan), transfer into a large salad bowl, drizzle with half of the olive oil, toss and let cool completely.

To assemble the salad, add the radicchio, the champignons, the grapes, the raisins and the lemon to the barley. Mix well, sprinkle with the remaining oil and the salt, then top with a drizzle of hazelnut oil and the fresh thyme. Serve immediately.

Here’s a pasta dish that is ideal for a mid-week lunch or dinner but also perfect if you have guests around for a special occasion. Being high in protein and having a moderate amount of gluten, farro is tolerated by many people with gluten or wheat intolerances or allergies. It is also easy to digest, thanks to its high water solubility.

Makes 4 servings.

Ingredients:

300 g whole farro orecchiette pasta

4 tablespoons extra virgin olive oil (and some more to sprinkle before serving)

1 fresh spring onion, trimmed and finely chopped

8-10 large handfuls fresh baby spinach

3 handfuls raisins, soaked in mineral or filtered water for about 30 minutes

10 sun dreid tomatoes, soaked in mineral or filtered water for about 30 minutes

2 handfuls pine nuts

filtered water (to cook the pasta)

whole sea salt (for the pasta water)

chili powder (to taste)

Directions:

Bring a large pot of lightly salted water to a boil. Heat the oil in a large non-stick pan over medium heat then gently stir fry the spring onion until golden, adding a little bit of water to moisten the consistency. Add the pine nuts, raisins (drained and dried with a paper towel), and sun dried tomatoes (drained and dried with a paper towel) and stir fry for 1 more minute. When the water is boiling, cook the orecchiette until very al dente. Drain the pasta and combine it with the other ingredients in the non-stick pan. Soak the spinach in the pasta water (it should still be boiling) for a few seconds then drain them and add them to the pan. Sauté everything together for approximately 1 minute, stirring constantly. Remove from the heat and serve, sprinkling with olive oil and seasoning with chili powder to taste.

Full of flavour and totally satisfying, this semolina dessert is a real treat. In this recipe, semolina teams up with dried fruits (raisins, dried plums and pistachios) and lots of different spices (caraway, vanilla, cinnamon, ginger and cloves). It is good served warm or at room temperature.

Makes 4-6 servings:

Ingredients:

½ cup semolina

550 ml unsweetened rice milk

juice of 1 orange

finely grated zest of 1 orange

1 pinch of whole sea salt

½ teaspoon caraway powder

½ teaspoon natural vanilla powder

1 pinch cloves powder

1 pinch cinnamon powder

1 pinch ginger powder

4 tablespoons rice malt syrup

1-2 handful dried plums, seeded

2-3 handfuls raisins

2 handfuls pistachios, preferably peeled and toasted (for garnish)

maple syrup, grade C or B (for garnish)

Directions:

Soak the raisins in filtered or mineral water for about 30 minutes then drain. Chop the dried plums and set aside. Place the semolina in a pan with all the spices and salt over medium heat. Stir for 1-2 minutes or until it turns slightly golden. Reduce the heat, then pour in the milk, orange juice and rice malt syrup and stir the mixture constantly until the semolina has absorbed almost all the liquid and has become very soft. Add more milk if needed. Stir in the orange zest, dried plums, and raisins and cook for 2-3 more minute. Remove from the heat and transfer the semolina into individual serving pots or glasses. Decorate with the pistachios, which you’ll have previously toasted, and serve warm or at room temperature with a little maple syrup drizzled on top

Yesterday I baked a sweet but at the same time salty bread, with rosemary and raisins, something similar to ‘pan di ramerino,’ which is a traditional Easter Tuscan bread. This combination is something that I believe works really well in breads and flour-based preparations. For the amounts of flour and liquids to use, I referred to one of Ilona Chovancova’s amazing recipes of ‘Cakes Maison’ (replacing 1-butter with olive oil, 2-cow’s milk with soy milk and 3-the eggs with silken tofu).

This organic bread, or loaf cake, is perfect on its own or as an addition to any meal. I had the last slice for breakfast this morning, with a spoonful of homemade plum jam spread on it… :) For this bread I used organic ingredients ;)

Makes 1 loaf.

Ingredients:

150 g wholemeal flour

150 g unbleached kamut flour

5 tablespoons silken tofu

250 ml vegan buttermilk (that is, 250 ml soy milk plus 1 teaspoon apple vinegar)

75 ml extra virgin olive oil

4 tablespoons raisins

2 tablespoons minced fresh rosemary

3 tablespoons organic baking powder (or cream of tartar)

½ teaspoon whole sea salt

Preheat the oven to 180° C and lightly oil a 24 cm loaf pan (alternatively, you can lay a sheet of parchment paper down on your loaf pan). In a large bowl, combine the flours, baking powder and salt. In a separate bowl, mix the tofu with vegan buttermilk and olive oil. Add the wet mixture to the dry ingredients and fold until well moistened. Stir in the raisins and rosemary and blend gently until they are evenly distributed. Do not overmix, the batter should be rather sticky and thick (if you realize it’s really too thick while mixing all the ingredients, feel free to add 1 or 2 more tablespoons of soy milk). Transfer batter into your loaf pan and spread evenly. Bake for about 45 to 50 minutes, or until a wooden stick or toothpick inserted into the center of the loaf comes out clean. Let cool for 10 to 15 minutes before unmolding. Let cool completely on a rack.